Canning peas

How to home pressure can garden peas

Course Side Dish
Cuisine American
Keyword Peas
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Yield 1 varies
Calories 132 kcal



  1. If you are starting with peas in pods: Wash pods. Shell peas. Wash peas again.
  2. Put peas in a large pot, and cover with water.
  3. Bring to a boil, then let boil 2 minutes.
  4. Drain, rinse in / under hot boiling water to get some starch off, then drain again.
  5. Pack hot peas loosely into half-litre (1 US pint) OR 1 litre (1 US quart) jars.

  6. Leave 3 cm (1 inch) headspace.
  7. Optional: a pinch of pickling salt or non-bitter, non-clouding salt sub per jar.

  8. Top jars up with either the blanching liquid, or fresh boiling water from a kettle, maintaining 3 cm (1 inch) headspace.
  9. Debubble; adjust headspace.
  10. Wipe jar rims.
  11. Put lids on.
  12. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
  13. Processing time: either size jar 40 minutes.